Sweet Corn Muffins
I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland
Reviews
They are delicious. I used 1/3c stevia (equivalent to 2/3c sugar) so they wouldn't be TOO sweet. I tried applesauce in place of shortening. Only problem was the muffins really stuck to the papers. Maybe cause I used applesauce? Anyhow I will be making them again perhaps w/oil next time
Tried these with a large muffin pan. I used a little less sugar and they came out great. Wonderful texture and the tops browned for a bit of crunch. Can't wait to try these on my son and daughter in law. I used a pan spray instead of
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These were good, but next time I will cut the sugar by half or eliiminate it all together. I like sweetness but these were just too sweet for me.
These are so good! I sprinkled a little sugar/cinnamon mix on top before baking. Yum!These rose higher than other recipes I've used. (Thinking of banana muffins.) Could this method of mixing be used with other muffin recipes?Thanks
I just made this and it's wonderful! I never leave reviews but this was too delicious not to give props.
These are my favorite corn muffins! Since my husband and two of our girls have to eat gluten free, I use a GF flour blend and GF corn meal to make them. :) I like how easy it is to blend the ingredients too. Have made these for years and we love them!
This is my go to corn muffin recipe. I live in high altitude so I cut the sugar to three- fourths cup.
Just made these. I had to sub butter for shortening. They were good; the kids gobbled them up. The recipe made a few more than twelve.
A little too sweet for us too. I will definitely make them again but with less sugar. They are very light and fluffy.